Staphylococcus Aureus In Food Essay

685 Words2 Pages

The major aims of this experiment was to detect and enumerate the Staphylococcus aureus in food by using various method which are by using Baird-Parker agar as a selective medium for Staphylococcus aureus, Brain-Heart Infusion (BHI) Broth or agar, MSA plate and coagulase test and thermonuclease test for confirmation of the presence Staphylococcus aureus properties in the specific food sample. The food sample we used in this experiment is fish cracker. The presence of Staphylococcus aureus in food generally indicates cross contamination and mishandling of the fish products during the food processing (Ingham, 1991), while total coliform counts are ordinarily used in food processing as indicators of hygienic (Jay, 2000). In other words, the condition of fish cracker after cooling favours the growth of most microorganisms (Jay, 2000). …show more content…

(2005), the processing conditions such as the heat treatment might reduce microbial levels, but recontamination could take place during the post-processing handling or storage practice. The presence of high S. aureus and total coliform counts after the cooling stage might also be attributed to the recontamination when handling the boiled fish cracker. As reported by Yokoseki (1957), even though fish cracker was heated, the product could not be considered as sterile. Besides, the microbial growth after the heat treatment is also influenced by the pH and aw (Jay, 2000). The pH of fish cracker was within pH 6 to 7 and aw was within 0.97 to 0.99.Thus, these range of pH and aw is suitable and can enhance the growth of microorganisms. Poor handling of food in food service establishments and mishandling of food in the home account for the major causes of outbreaks; few outbreaks can be traced directly to contamination during food

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